Guest guest Posted May 3, 2007 Report Share Posted May 3, 2007 Cole Slaw Recipe from: Ina Garten. 1/2 small head green cabbage 1/2 small head red cabbage 4 large carrots, peeled 2 cups (16 oz.) mayonnaise OR Miracle Whip salad dressing 1/4 cup Dijon mustard 2 TB whole grain mustard 2 TB apple cider vinegar 1 tsp. celery salt 1/2 tsp. kosher salt 1/2 tsp. ground black pepper 1 cup chopped fresh parsley leaves Cut the cabbages in half and then in quarters and cut out the cores. Set up the food processor with the slicing blade, and place the pieces of cabbage, one at a time, lying horizontally in the feed tube. Place the feed tube pusher on top and turn on the processor. Don’ t push on the feed tube pusher or the slices will turn out too thick! Continue with the remaining red and green cabbage quarters. Transfer into a large bowl, discarding any very large pieces. Before you pour the dressing on the salad, save a handful of the grated vegetables to decorate for serving. Change the slicing blade for the large shredding blade and cut the carrots so they also lie down in the feed tube. Replace the feed tube pusher and press firmly with the food processor on. Transfer to bowl with the cabbages. In a medium bowl, whisk together the mayonnaise, both mustards, vinegar, celery salt, kosher salt, and pepper. Pour enough mayonnaise dressing over the grated vegetables and toss to moisten well. Add parsley and toss together. Cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld. Serve cold or at room temperature. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 4, 2007 Report Share Posted May 4, 2007 to a southerner slaw is very very important nigh on religious - it is an essential component of proper bbq and the traditional new year's day meal of black eyed peas and cornbread (hoppin john to south carolinian) - it only looms larger if the flesh is being omitted -- and this recipe seems fine but i can not imagine a slaw without onion - the bite that it must provide as counterpoint to the peas and cornbread is largely provided by the onion , grow514 wrote: > > > > Cole Slaw > Recipe from: Ina Garten. > > 1/2 small head green cabbage > 1/2 small head red cabbage > 4 large carrots, peeled > 2 cups (16 oz.) mayonnaise OR Miracle Whip salad dressing > 1/4 cup Dijon mustard > 2 TB whole grain mustard > 2 TB apple cider vinegar > 1 tsp. celery salt > 1/2 tsp. kosher salt > 1/2 tsp. ground black pepper > 1 cup chopped fresh parsley leaves > > Cut the cabbages in half and then in quarters and cut out the cores. Set up > the food processor > with the slicing blade, and place the pieces of cabbage, one at a time, lying > horizontally in the > feed tube. Place the feed tube pusher on top and turn on the processor. Don’ > t push on the feed > tube pusher or the slices will turn out too thick! Continue with the > remaining red and green cabbage > quarters. > > Transfer into a large bowl, discarding any very large pieces. Before you pour > the dressing on the > salad, save a handful of the grated vegetables to decorate for serving. > > Change the slicing blade for the large shredding blade and cut the carrots so > they also lie down in the > feed tube. Replace the feed tube pusher and press firmly with the food > processor on. Transfer to bowl > with the cabbages. > > In a medium bowl, whisk together the mayonnaise, both mustards, vinegar, > celery salt, kosher salt, > and pepper. > > Pour enough mayonnaise dressing over the grated vegetables and toss to > moisten well. Add parsley > and toss together. > > Cover the bowl with plastic wrap and refrigerate for several hours to allow > the flavors to meld. > > Serve cold or at room temperature. > > > > > > Quote Link to comment Share on other sites More sharing options...
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